Crispy Seafood Tacos with Pineapple Tarragon Salsa
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 cup
- finely diced ripe pineapple
- 250 mL
- ½ cup
- finely diced tomato
- 125 mL
- 1
- green onion, finely chopped
- 3 tbsp
- lime juice, divided
- 45 mL
- 1 tbsp
- honey
- 15 mL
- 2 tsp
- finely chopped fresh tarragon
- 10 mL
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 1
- egg white
- 2 tbsp
- cornstarch
- 30 mL
- 2 tsp
- chipotle chili powder
- 10 mL
- 1 lb
- Supreme Seafood Mix
- 500 g
- 1/3 cup
- canola oil, divided
- 75 mL
- 1 cup
- shredded lettuce
- 250 mL
- 8
- small corn or flour tortillas, warmed
Directions
Step 1
In bowl, make salsa by tossing together pineapple, tomato, green onion, 2 tbsp (30 mL) lime juice, honey, tarragon and ¼ tsp (1 mL) each salt and pepper. Let stand at least 10 min. before serving.
Step 2
Meanwhile, whisk egg white with cornstarch, chipotle powder and remaining lime juice until smooth. Coat seafood with egg white mixture; let stand 10 min.
Step 3
Heat half the oil in large, non-stick skillet set over medium-high heat. Cook half the seafood at a time, 4 to 6 min. per batch, until golden brown and cooked through. Transfer to paper towel-lined plate; sprinkle with half the remaining salt and pepper. Heat remaining oil and repeat cooking and seasoning process with remaining seafood.
Step 4
Divide lettuce among tortillas. Top with seafood and reserved salsa.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (2 tacos)
- Calories:
- 440
- Fat:
- 20 g
- Saturated Fat:
- 2 g
- Carbs:
- 45 g
- Fibre:
- 4 g
- Sugar:
- 5 g
- Cholesterol:
- 70 mg
- Protein:
- 22 g
- Sodium:
- 640 mg
